750g piece eye fillet of beef
freshly ground black pepper
2 tsp olive oil
2 cups farfalle (bow tie) pasta
½ cup Paul Newman’s Own Parmesan and Roasted Garlic Dressing
1 cup Swiss brown mushrooms, sliced
1 roasted red capsicum, sliced
4 green onions, finely sliced
6 baby bocconcini, halved
¼ cup coarsely chopped flat leaf parsley
2 tbsp toasted pine nuts
steamed asparagus, to serve

Preparation time: 10 mins (plus cooling time)
Cooking time: 45 mins
Serves: 4-6

1. Preheat oven to 180⁰C. Tie beef with string at 3cm intervals and rub all over with pepper. Heat oil in a heavy based roasting pan or ovenproof frying pan over a medium - high heat. Brown beef on all sides then place into the oven for 30 minutes for medium, or until cooked as desired. Remove from oven, place beef on a board and cover loosely with foil.

2. Cook pasta according to pack directions. Drain well, add Parmesan and Roasted Garlic Dressing; cool. Add mushrooms, capsicum, green onions, bocconcini and parsley to pasta and stir to combine.

3. Slice beef thinly and serve with pasta, sprinkled with pine nuts. Accompany with steamed asparagus.

Hint: ask your butcher to tie the eye fillet of beef.